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Grandma C's Lemon Meringue Pie


For the crust(1 8"or 9" pie shell)

1 3/4 cup flour

1/3 cup powdered sugar

1/2 tsp salt

1/2 cup butter

1 egg

1/2 tsp lemon zest

For the filling

1 1/4 cup sugar

6 tbsp cornstarch

2 cups water

3 egg yolks

1/3 cup lemon juice(fresh squeezed)

2 tbsp butter

2 tsp lemon zest

1/4 tsp salt

For the meringue

3 egg whites(keep cold til ready to use)

1/4 tsp cream of tartar

1/3 cup sugar


For the crust

Sift together the flour,powdered sugar and salt.

Cut in butter.

Mix in egg and lemon zest.

Blend all together,cover with plastic wrap and chill for 15 min.

Roll out on lightly floured surface to about 1/8" or thinner.

Place in pie plate,flute edges and prick in several places with a fork.

Bake at 450 for 5 minutes only.

For the filling

Combine the sugar,cornstarch and salt in a heaavy saucepan.

Add the water and stir until the sugar dissolves.

Cook over medium heat til mixture becomes thick and then cook 10 minutes more.

In a bowl, beat egg yolks til creamy.

Use 1/2 cup of the hot liquid with the egg yolks and then return all of it to the pan.

Continue cooking for another 5 minutes.

Remove from heat and stir in lemon juice,butter and lemon zest.

Let butter melt before stirring filling.

Pour into prepared pie shell.

For the meringue

Beat cold egg whites with cream of tartar til foamy.

Gradually beat in sugar,a few tbsp at a time until soft peaks form.

Carefully spread over filling to the edges to seal.

Bake at 450 for 8-10 minutes or til meringue is golden brown.